I had gestational diabetes with my first baby. Is she going to eat the cake? I just avoided all sweets period. It wasn't worth it for the baby and myself. Maybe you can inquire about whether or not she intends on eating the cake.

Unless you are looking to do one for her and one for everybody else.

My first child is now 28 years old, so things have changed, including recipes. So there may be a recipe out there made with one of the artificial sweeteners available.

But it might be worth to double check that the Mother to be intends to indulge. She may be working on the side of being overcautious and avoid anything like that until after the baby is born.

I agree, I wouldn't make a cake, if I knew the mother would indulge, just think if anything happened, you wouldn't be able to sleep, at least I couldn't. gestational diabetes goes away after the baby is born, but can wreak havoc on mother and child while she is still pregnant. It's only a couple of months. I just wouldn't take the risk personally, and definately not the risk as the baker. Cake is made with flour, that also gets converted to sugar in the body, it's not just the sugar you put in

Sugar-free cake will only help a little. Someone with gestational diabetes has to avoid carbs. Cake made with flour is loaded with carbs. I would ask before going to the trouble to make a sugar-free cake. Sugar is only a small part of the issue for gestational and Type 2 diabetics.

I had gestational diabetes with all three of my kids. I was insulin dependent for all three, all three are very healthy and my g. diabetes was a pain, but I did have cake. It's different for everyone. I allowed myself a slice of cake when someone threw me a baby shower, even if I had to take an extra shot for it. Otherwise I was very good, but

I think a sugar free cake of some kind would be great for the expectant mother. She will know how to handle the extra carbs. I even brought my own sugar free pumpkin pie to thanksgiving one year when I was pregnant.

Very thoughtful of the person to request sugar free. I think Splenda website would probably be your best bet.

Thanks for getting back with me! I am not sure why I never got any notifications, but after talking with my sister the lady CAN have Splenda and a small amount of sugars. My sister said she watches her sugar intake very carefully. What I plan on doing is making a diaper bag cake and then adding a small baby block (for the mother-to-be).

I did find some great recipes for diabetics, and they look promising. I have been having my sister ask what things that she can eat. My sister said she usually eats things that are sugar free, so I guess her G.B's arent that bad.

I use the splenda recipe all the time. I cater (as much as I can) to people with eating issues like diabetes. Most of them like this cake. I also include an ingredient listing label and calorie count on the box. Splenda is good about providing one for the recipes it carries but I put a disclaimer stating they are approximations.

Living with a diabetic person I know that you can do all you can to protect them for harm but ultimately they are in control of what they eat or not.

I just made that Splenda recipe yesterday, except I added a package of fat-free (which is sugar-free) vanilla pudding. I wanted to give it a try, and it seemed to work!

Auntginn I was wondering if you use a special icing as well when you make this cake? I haven't made the icing to go with it, still deciding on the best cream-cheese icing to use that I can also use to decorate a border with.

Pastry Pride is just a whip topping. It is much like the Rich's Betercreme for those who do not have PP in your area. But whenever you are catering to customers with health issues be careful about the ingredients. I always try to keep my sugar, starch and caloric counts as low as possible.

Oh I see. I think I'll stick with the cream cheese icing, as that is what she wants, but she also wants a cake with the basket weave on the sides, and I'm not sure if the cream cheese icing can be decorated with. Since you've tried it do you think I could decorate with it? I'm also thinking of other ways I could at least make the sides "look" like basket weave without actually piping it on....

I have started to buy a product called Z sweet. It's 0 calories, 0 glycemic carbohydrate. The ingredient is erythritol. It is sweet but has a bit of an after taste in some things. It's granulated.There is also a brand called Whey Low and I think it's 75% less calories than reg. sugar. Is safe to use for type 1 and 2 diabetics (according to their packaging). Whey Low also has a powdered sugar, but I have not tried it. How about making a SMBC and just use a granulated sugar substitute. That way you don't have to buy so many products for just a little block of cake!

A little more splenda... Less of any liquid you use.... Little more cream cheese.

I found a recipe for sugar free marshmellow online, because my dm loves chocolate covered marshmellows. Since I buy sugar free chocolate, I tried them and she liked them. They don't have any funny after taste. Not as sweet though. And since we are looking to make a pretty cake, maybe it would work for Fondant.